Preparation

• In a bowl, toss together the diced pineapple, red bell peppers, red onions, jalapeños. Top with the juice of half of a lime, add the cilantro and a ¼ teaspoon of kosher salt and stir to combine. Taste and adjust with more lime juice or salt as desired. Cover and refrigerate while you prepare the salmon.
• Remove the salmon from the fridge 30 minutes before pan-frying. Season the salmon fillets with kosher salt, black pepper, and garlic powder. Heat a skillet over medium-high heat. In a bowl, combine the brown sugar, soy sauce and lime juice.
• Add the oil and let it heat through. Cook the salmon skin side up until golden; about 3 minutes. Flip and continue to cook for another 1-3 minutes or until the salmon is cooked to your liking. Then pour in the prepared sauce – just pour it between the salmon filets. Let thicken 20-30 seconds. Take the pan off the heat and flip the salmon over. Spoon the sauce over the salmon pieces.
• Spoon the rice into bowls, top with the salmon filets and serve with lots of pineapple salsa, sliced avocados and lime wedges!